eprintid: 64908
rev_number: 12
eprint_status: archive
userid: 1903
dir: disk0/00/06/49/08
datestamp: 2020-11-19 08:19:44
lastmod: 2020-11-19 11:03:40
status_changed: 2020-11-19 08:19:44
type: conference_item
metadata_visibility: show
creators_name: Escott Perez, Carlos
creators_name: Bañuelos Bernabe, Maria Antonia
creators_name: Rodríguez, S.
creators_name: Gutiérrez, N.
creators_name: Morata Barrado, Antonio Dionisio
creators_name: Loira Calvar, Iris
creators_name: Fresno Flórez, Juan Manuel del
creators_name: Suarez Lepe, Jose Antonio
creators_id: mantonia.banuelos@upm.es
creators_id: antonio.morata@upm.es
creators_id: iris.loira@upm.es
creators_id: joseantonio.suarez.lepe@upm.es
title: Non-Saccharomyces yeasts in ternary culture fermentations as a biotechnology to improve quality in warm climate wines = Fermentaciones ternarias con levaduras no-saccharomyces como estrategia biotecnológica para mejorar la calidad organoléptica de vinos de zonas cálidas
publisher: Organisation Internationale de la Vigne et du Vin (OIV)
rights: by-nc-nd
ispublished: pub
subjects: alimentos
full_text_status: public
pres_type: poster
abstract: Changes in climate patterns have produced modifications in Vitis vinifera grapes maturation processes, especially in recent years, with an impact on the winemaking technology. Microbiological strategies may represent alternatives to mitigate the negative effects that climate change can produce on vines and grapes. Yeast species like Torulaspora delbrueckii and Metschnikowia pulcherrima with important enzymatic activity and, strains of the species Lachancea thermotolerans with the potential to produce large amounts of lactic acid during fermentation may be used in mixed cultures as starters in winemaking to modify the whole sensory perception after an increase in lactic acid production. The final alcoholic volume is achieved by the use of highfermentative power yeasts strains from the species Saccharomyces cerevisiae. The overall perception of these ongoing experimental wines is expected to be translated into less astringent and slightly more acidic wines with floral and fruity notes often not associated to these types of wine. Such sensory profile may be perceived as freshness by consumers. Important to mention is the fact that having wines with lower pH values may also imply the use of less dosages of SO2 as antimicrobial adjuvant also translated into the production of red wines with interesting color profiles.
date_type: published
date: 2019-07
pagerange: 2
event_title: 42nd World Congress of Vine and Wine
event_location: Ginebra, Suiza
event_dates: 15/07/2019-19/07/2019
event_type: conference
institution: Agronomica
department: otro
refereed: TRUE
isbn: 978-285-038-0105
book_title: 42nd World Congress of Vine and Wine. Book of Abstracts
official_url: https://oiv.edpsciences.org/
citation:   Escott Perez, Carlos and Bañuelos Bernabe, Maria Antonia and Rodríguez, S. and Gutiérrez, N. and Morata Barrado, Antonio Dionisio and Loira Calvar, Iris and Fresno Flórez, Juan Manuel del and Suarez Lepe, Jose Antonio  (2019).  Non-Saccharomyces yeasts in ternary culture fermentations as a biotechnology to improve quality in warm climate wines = Fermentaciones ternarias con levaduras no-saccharomyces como estrategia biotecnológica para mejorar la calidad organoléptica de vinos de zonas cálidas.  In: "42nd World Congress of Vine and Wine", 15/07/2019-19/07/2019, Ginebra, Suiza. ISBN 978-285-038-0105. p. 2.    
document_url: https://oa.upm.es/64908/1/INVE_MEM_2019_322265.pdf